Samovar

I have the zorijushi on 175 tonight so thought it was a good time to try my sample of this. I almost didn’t bother to write a note because there’s not much more that can be said about this than has already been said, but I wanted to add my voice to the chorus of YES! about this one. I’m surprised to find that despite not being a tisane, it has vaulted to the number one spot in my personal mint pantheon.

Complexity. Yes, that’s what crossed my mind as well. But complexity not just for the sake of complexity. I get the feeling with some multiple ingredient blends that the people making them just throw things together because the combination sounds cool or like something they think no one else has done before, but however well-intentioned the flavors either aren’t balanced, don’t go well together, or otherwise were just a bad idea in the first place. I taste them and wonder: did the people making these blends taste them? Did they have testers? And did they and their testers really like them or were they just up against some sort of tea-making equivalent of a Black Friday shipping deadline without the time or inclination to go back and refine their blends.

The ingredients here could easily have generated such an experience. When I read them, I was skeptical, even though I thought it unlikely so many tea lovers could be wrong. Ginger? Strong flavor. Peppermint? Also a strong flavor. Cardomom? Yet another strong flavor. Fennel? Cloves? BLACK PEPPER? (and I saw something in there that looked suspiciously like anise seed, though it isn’t listed among the ingredients). Ye gods! And then there’s that green tea ingredient somewhere in the middle, and generally not a strong flavor or at least not strong enough to compete with this crowd. And yet….

Somehow, organically out of this mix of individually strong flavors, grows an amazingly gentle, subtle, mellow, smooth and harmonious blend. It’s like the best of a cappella choral groups, a true ensemble without any single one sticking out and calling attention all to itself. I think of the ingredients that have stuck out to the exclusion of other flavors and led me to give other blends less than stellar marks. Ginger. Licorice. Cloves. Black pepper. How the heck did Samovar make this work? Is it just sheer genius? (I’m going to have to try more of their stuff immediately.) I’m intrigued by how they did it, but however they did it doesn’t really matter as long as they can keep doing it for the rest of my natural life.

The most charming part of the whole experience is that through it all I can actually still taste the green tea, which must be responsible for the sweetness, and perhaps is what absorbs some of the more potentially offensive aspects of the other strong flavors. The sweetness lingers, along with the coolness of the peppermint and the tiny little kick of the pepper, ginger and cardomom combo right where the tongue presses up against the palate.

In a word, exquisite. I am placing an order for more as soon as I post this!

Backlogging the epicness of last night with this tea.

Because Four Seasons, lemme tell ya, it’s epic.

I wanted something yummy. Something delicious. Something that has high marks, and that I could get a lot of cups out of. Enter oolong, which is quickly rising to become one of my favorite go-to teas when I want a sustained tea drinking experience.

So Four Seasons. It smells at first pretty non-descript, which I think a lot of oolongs have trouble with. It smells slightly floral, maybe juicy-ish, but mainly vegetal and not very interesting. The leaves are rolled into tiny, irregular pellets.

So I steeped this one up at first with boiling water, at 2 minutes. The smell coming off the cup was amazing. It’s one of those things that you want to breathe in, inhale, surround yourself with, become ONE WITH THAT CUP, cause yeah, it’s delicious. Buttery and full and rich. And the taste was pretty awesome, I have to say. It mainly tasted like flowers with a buttery edge. There were cocoa notes at points, savory end notes, and the hint of some sort of milk protein at the end of every sip. There’s a pretty heavy mouthfeel, which I’m enjoying immensely.

But I have to give it up to the Second Steep (3:00, boiling) which pretty much stole the flavor cake. Man. It smells just as strong, has that rich buttery color, but the taste pretty much throws this one into the OMG WANT MORE AMAZING category. Especially as this one cools. This one tastes lighter, but fuller, if that even makes any sense. The flavors are sugary sweet and overwhelmingly creamy, with milky notes that are in full force. The cooling effect only thickens the mouthfeel and brings the sugared-milk notes into prominence. The floral notes are still there, but they’re not as strong.

Steep Three (3:30, boiling) I probably should have done for longer. This one had a slightly thicker mouthfeel than #2, and was fairly similar to two, but had more of the savory topnotes that were in the first steep. I want to say this one tasted a bit “greener” than the other two.

Steep Four (4:40, boiling) had a much higher savory component, but a lighter flavor overall. There was an almost green bean taste to this one, that crispness you get when they’ve been steamed. But the flavors are pretty much muted, and the smell is a bit disappointing.

Steep Five (6:00, boiling) is where I ended. This one was even more savory than the last, the sugary tastes fading away, and oddly enough, I was getting the taste of fresh baked bread at the end of some of the sips. But this one was definitely not as flavorful as the past ones, so I dumped the leaves.

I really, really want to try this one with less-than-boiling water, as I feel it might be able to sustain those rich milk-buttery notes for a bit longer.

Also, I need to give a shout-out to the leaves because man, are they BEAUTIFUL. This is actually the first time I took leaves out of the pot to inspect and hold. They expand at such an exponential rate and unfurl so beautifully, that your entire pot is just completely stuffed with evergreen goodness. The leaves are all pretty much intact and full, and you can clearly pick out the buds with the leaves still attached. One was so big it took up half my palm (please note: I have tiny hands). But still, really, really awesome. The quality is just written all over this oolong.

So YES, SAMOVAR, YES. You have stolen my heart. Please keep it safe. Because I was in oolong heaven last night!

Sooooooo fantastic! I am drinking it with some agave nectar (yes, I finally found some in the store…right after our discussion about how it’s not so great for you…figures! A teaspoon once or twice a week should be fine, I think). I love the various berries that it is flavored with, and I swear – I don’t taste ANY rooibos even though it’s in there, clear as day. My absolute favorite caffeine free tisane.

I used 3 tsp tisane and 20 oz water, scant tsp tupelo honey in each cup.

WOW! This is the most interesting and delicious rooibos I have ever had the pleasure of drinking! First things first – not for the hibiscus haters. Even though it’s extremely berry tasting, particularly blueberries to my palate, it definitely has the tart hibiscus thing going on. Honey tempers it into a delicious sweet tart flavor. I tasted a dried almost candied fruit flavor, and the rooibos just brought everything down to earth. I didn’t find this tea woody at all. I loved it!! It was a revelation.

I also have to take special note of the tin Samovar used for this! It has a lid, and then has ANOTHER lid inside that lid to keep the tisane extra fresh and I assume keep the aroma of the extremely fragrant berries from filling your entire tea cabinet! I don’t know if they use this style tin for all of their teas, but it’s brilliant design!

Pale green color, intensely floral aroma. Texture in the mouth is light, but also buttery and rich; I’m having trouble tasting more than that past the floral aroma, at the moment. I’ll try to update as it cools.

leaves rinsed briefly with boiling water, 1tsp, 4oz, steep times: :45, 1:15, 1:15, 5+

Inspired by LiberTEAS “daily oolong,” I decided to have Four Seasons today; it’s a lovely oolong, and I have a nice little tin of it, and there is no reason not to simply indulge on occasion. No hoarding!

Moving on: brief rinse with boiling water, as suggested, then a short first steep. Lots of leaf, a level tsp in my little oolong pot. Color is a saturated gold/green. First sip makes me think of a garden, possibly a vegetable garden in spring. Green, rich, fresh, and just slightly floral; a little bit grassy and vegetal, but somehow in the best possible way.
Steep 2: temp drops from 200 to 190 pretty quickly if I don’t preheat the pot;
Steep 3: still only about 1:30 per steep and going strong
Steep 4 is starting to get a bit more grassy – boo
Steep 5 at 2 minutes was a little weak, but there’s still plenty of room to increase the time. All of these later steeps have been boiling water into room temp tiny glass pot, and that seems to work pretty well

Alright tiny pot, here we go. 1 level tsp/4oz water. I did rinse the leaves with boiling water, for about 10 seconds, but I’m going under the recommended temp here because the leaves look pretty green and I’m desperately afraid of cooking them.

Steep 1: 2-ish minutes, 195°F
The first steep, hot out of the pot, smells like the most delicious butter I have ever tasted. A little bit cinnamon, a little bit cream. It tastes buttery too, and something else I can’t put my finger on (of course). It’s strikingly like drinking a soft buttered dinnerroll, in any case. There’s a sweet floral aftertaste though, very pleasant. It’ll be fun to see how this one goes.

Steep 2:
2:45, 185°F (I didn’t warm the pot as well this time). The color has been a bright yellow-green for both steeps; still smells very rich and buttery, though the scent fades as the tea cools.

Steep 3:
3:30, 200°F Should I be smelling chocolate in an oolong? I’m getting chocolate more than butter on this one. The color is a deeper yellow this time, probably due to hotter water. The flavor is starting to get a little more vegetal, but only a touch.

Steep 4:
4:30, 195°F Still good color, but the flavor is starting to weaken a bit – I’ll up the steep time more on the next. Definitely getting more vegetal tastes.

Steep 5:
~8 minutes, 205°F Seemed to still have some caffeine in it, which I didn’t expect. A bit bitter, but plenty of flavor left. These leaves probably could have done more, but I am well pleased.

Made this iced, as !amovar suggests, to take to a movie tonight. It worked quite well! Chilled with a bit of honey, I think the fruit flavor came out more (than when hot). Still quite light, and still rather floral, but neither of those are bad things – refreshing!

I used 1tsp leaves, with 3 4oz infusions and chilled to make 12 oz.

Got my Samovar order today, trying the lychee before tackling the Four Seasons. Let me just say – the glass oolong pot is adorable. It also seems to hold heat better than I expected, only about a 10°F drop in 3 minutes

Samovar’s description is good: this is light, sweet, and a smooth. It’s also floral. Read the description carefully and you’ll note that lychee flowers, in addition to the fruit, provide the flavor. I don’t mind, I like floral teas, I like the sweetness you can get from flowers of most types, but if you dislike rose teas you won’t like this either. The flavor is quite strong, almost perfume-y. The fruit is more noticeable if you take a big mouthful and swirl it around – there is a bit of a sour/berry taste.

I like the 2nd steep (5 minutes) at least as much, if not better. Less flower-sweet, more fruit-sweet.

mmm I"ve had this twice now with drastically different results…
first was at 160 degrees with a 2 minute steep time and it was sublime…
second was at 175 with a 2 min steep and I thought it was too spinachy…
How strange… so I’ll be experimenting with this more to figure out all of the little nuances.
Also it seems like using too much tea can drastically impair this teas flavor… more testing to come… obviously…

My Samovar order came in today!

The smell of the yuzu is definitely noticeable compared to the green tea. It makes me want to cry because it is so amazing.

Once brewed, the grassy/vegetal smell is much more noticeable, with slight undertones of yuzu. I kind of wish it would keep the stronger yuzu smell once brewed, but this still smells amazing.

The first sip. This has a much grassier flavor than I originally thought it would have, which isn’t a problem at all since I love green teas. The sencha is vegetal, buttery, and creamy, with very subtle hints of yuzu in the aftertaste. With each sip, the progression of yuzu seems to get a bit stronger in the aftertaste. Next thing I know, I’m at the bottom of my mug. Damn, need to resteep.

2nd steep, for 30 seconds. I’d have to agree with teaplz, the second steep could possibly be even better than the first. The yuzu is much more noticeable when you taste this. I’d say the tastes of the sencha and yuzu are almost equal now.

3rd steep, 30 more seconds. I’m tasting straight yuzu now. The tea has gotten quite light, but still tastes pretty amazing… Now that I’m tasting almost straight yuzu, it reminds me of drinking a very very light or watered down yuzu juice. I think that is pretty amazing.

With the progression of tastes in this tea, with each steep, you would almost think this is a different tea every time you tasted the new brew. Which that is just amazing.

Overall, I think it is a pretty freaking awesome tea. It is a nice, light, refreshing tea that cleanses the palette after almost each sip. But, there is a part of me that was a little let down. Not with this tea itself, but at my expectations of this tea. Let me explain.

When this tea first appeared on Samovar’s site, I got so excited. I was so happy that I found a yuzu green tea that I could get outside of Japan (then again, I never actively searched for some after I got back home). The first thing that came to mind was the amazing yuzu tea that I had while in Japan. I then went on a little stroll down memory lane. Britt and I were back in Harajuku, and we were walking down Omotesando. I wanted to get some tea at this interesting looking tea shop that was above Heiroku Sushi (which is an amazing kaitenzushi/conveyor belt sushi restaurant, I’d highly recommend going there). So we stopped in there, and I decided to go with the yuzu tea since I had been hooked on drinking hot yuzu juice from the conbini during my stay there. It tasted glorious, it was like they brewed the tea with straight yuzu juice, and it also had a few large chunks of the citrus-y fruit in there along with the tea. It was even better than the yuzu juice that I had been hooked on. So, we come back to reality, and I think to myself “Man, I gotta get this! It is yuzu tea, just like I had in Japan!” So, I am a little disappointed in myself and thinking this was going to taste exactly like the tea I had in Japan.

But this tea, definitely a winner in my book. I’d highly recommend it!

obviously i’m not too good at being quiet. doulton is a very generous lady who wanted to celebrate tjhe queen’s recent 70th birthday wtih me by gifting me some tea, and i just received a sizeable selectiuon of stuff. two of thjem were things i had asked for and the rest stuff she thought i would like. inclliuding a few things that i had been interested in previusly and forgotten aboiut, so it woild appear that doulton has spent quite an effort on workong out what i tend to like best.

sinve typiung is so hjard starting with something brand new was a bit hard for me because i want to be able to write a prober reviuew, so the fact that she also inclided a fresh sippkly of this one that auggy sent me earklier and i hjad precioius little left off was my rescue.

this is an all roinmd awesome tea. smokeu and lovely and rememberig the success of milk and jam, i added a small teaspoonful of raspberruy jam, unfirtunately i doin’t have any milk.

Thanks to Auggy, I can have my Samovar debut! This post is actually part backlog and part recent because I’ve got two different sessions and two different preparation methods in it.

Western Style
This is the backlogged bit. I started out making this one western style, primarily because at the time I had forgotten that this was the one to try with jam and milk in it. I didn’t realise that until afterwards.

The dry leaves smell strongly of ashes. Being a smoky tea lover, this is to me a good thing. (Ironically though, I abhor cigarette smoke…). Once brewed up, it still smelled smoky but also with a creamy sweet note to it.

The taste, however, was not as smoky as I had expected. It did have smoke, but it was still quite smooth. There was a sweet note too, which originally I thought of as ‘the absence of honey’. Once I tasted a bit more thoroughly, concentrating on it, I decided that at first it was a reminder of fruit, but then developed in the mouth and turned sort of darker. Samovar’s description mentioned apricots, but I couldn’t really find any properly apricot-y apricots, but I could agree that the initial fruityness of the sweet note could very well be apricots. It added a slight tartness to the smoke sort of.

When it cooled off a bit, I was surprised to find it turning almost flowery. I don’t really understand how you can have flowers and smoke at the same time, but evidently you can. It defies logic, but it works.

I decided that based on this session I would give it about 85-90 points, and the next time I would do it the russian way. Jam and all.

Russian Style
This is actually quite similar to the turkish brewing method that I have posted about before, in that you first brew a concentrate and then dilute and sweeten it to taste. The difference here is just the additives used. In Turkey they use only sugar. In Russia apparently jam and milk is popular.

There wasn’t any description on how exactly to make the concentrate (or ‘zavarka’) so I decided to just use my normal amount of leaves and half the amount of water with a long, about 13 minutes steep. Of course, I’m curious about such things, so I had to taste the zavarka by itself before continuing. It was indeed very smoky, but not really as super-strong and astringent as Samovar’s instructions said it should be. So it probably should have been stronger. That’s just a shame, though, because I was given this sample as a gift and therefore have limited amounts of leaves available. I didn’t want to use them all up for the sake of this one cup.

I diluted it half zavarka/half water, added a splash of milk and a large teaspoon of raspberry marmalade. Samovar said to use strawberry jam, but I didn’t have any and when I asked Auggy, she thought that raspberry marmalade should work just as well.

I can taste three things here. Milk, smoke and raspberries. It’s a bit like eating a raspberry cream cake in a smoke-filled room, actually. I can definitely see why they would call this a meal in itself because it almost is. It’s more smoky this way than when brewed western style, I assume because of the zavarka. The raspberries give a funny tart sort of flavour too that reminds me of hibiscus. I understand now why hibiscus is so often used to imitate berries. The difference here is, though, that his actually tastes nice. Whereas hibiscus is quite simply, in a word, undrinkable.

I would be hard pressed indeed to say which of these two styles I preferered. The western style gives a very good cup and it’s more than good enough for everyday use. The russian style seems more luxurious. To be reserved for special occasions, like when you want to be a little extra good to yourself or when you need a little extra comfort.

Or a celebration. It kind of tastes a little bit of birthday.

Having had both the western and the russian style, I’m ending up at a solid 90 points.

I’m starting my day with this, and it’s a lovely change of pace. I love genmaichas, and there are days where nothing else will do. This is one of those days!